Coleslaw

This is the best coleslaw recipe because it's easy to make, creamy, and crispy. It's an amazing side dish perfect for any social gathering.

Ingredients

To make coleslaw, you'll need the following ingredients. There are two parts: the mix of vegetables and the dressing. Refer to the recipe card for the full list of ingredients and measurements.

Coleslaw Mix Ingredients

Green cabbage: It's the perfect base because it's mild, crunchy, and pairs well with the dressing. It's also accessible, as you'll find it at most grocery stores.

Red cabbage: The vibrant color makes your coleslaw more appealing. It has a slightly sweeter flavor than green cabbage and holds its crunch longer.

Carrots: Shredded carrots are essential. They add color, sweetness, and crunch. You can use a box grater or a vegetable peeler to slice them. I prefer using a food processor because it's much faster. This only applies to the carrots because I found that the cabbage comes out too thick.

Coleslaw Dressing Ingredients

Mayonnaise: It's the base of the dressing because it gives the coleslaw its signature creaminess. I use avocado oil mayonnaise. Regular works, and you can substitute it for vegan mayo, sour cream, or plain Greek yogurt. If you choose the yogurt path, eat it sooner because it'll get watery faster.

White vinegar: A little white vinegar goes a long way. I like it because it gives the coleslaw a clean tanginess without adding other flavors. You can also use apple cider vinegar, adding a subtle, fruity, and sweet note.

Sugar: Balance the tang of the vinegar and creaminess of mayo with sweetness. I use cane sugar, but granulated sugar is a common choice and works at a one-to-one ratio. You can also use maple syrup or honey for healthier alternatives.

Celery seeds: They're robust, aromatic, and offer a punchy, slightly bitter flavor. They'll add more depth and savoriness to the coleslaw. If you don't have them on hand or can't find any, you can skip them in the dressing.

Salt: It balances the sweetness and tang. Salt also draws out excess water from cabbage, maintaining the crispiness. This means you'll need to drain the water before serving it.

Pepper: A touch of heat is why black pepper is a must. It adds another dimension of flavor.

How to Make the Best Coleslaw

The following are the steps and process images to make coleslaw. Refer to the recipe card for the complete set of instructions.

1. Combine the vegetables. Use a sharp knife to cut the cabbage and carrots into small pieces. Remove the cabbage cores because they're dense and tough. You can also use pre-cut coleslaw mix if pressed for time. I prefer to use a knife for the cabbage and a food processor for the carrots. You can also use a mandoline or box grater to shred the ingredients. Once you have the vegetables, combine them in a large bowl.

2. Make the dressing. In a small bowl, whisk the mayonnaise, vinegar, sugar, celery seeds, salt, and black pepper. Mix the ingredients until you get a smooth, creamy texture.

3. Toss the coleslaw mix and dressing. Pour the dressing over the cabbage and carrot mixture. Keep on stirring until everything's evenly coated. This is where you'll taste it and adjust the seasoning. You can add more salt, pepper, celery seeds, vinegar, or mayo. Add things slowly because you can always add more.

4. Refrigerate for at least 30 minutes. Let it marinate in the refrigerator for the best flavor. Aim for at least 30 minutes, but it'll be even better if you can give it 1 to 2 hours.

Variations and Substitutions

Use coleslaw mix to save time. Most grocery stores have coleslaw mix. It's the perfect substitution for slicing the cabbage and carrots yourself. The only drawback is that precut vegetables can taste duller. If you're short on time, it's still a great option.

Crunchy fruits or vegetables. Any firm fruit or vegetable is an excellent addition or substitute. Apples, pears, broccoli, cauliflower, scallions, bell peppers, celery, cucumbers, and jicama are among the most popular choices.

Add fresh herbs. Parsley, dill, cilantro, chives, thyme, and basil can take your coleslaw to the next level. Finely chop the herbs to distribute the flavors evenly. You can mix fresh herbs into the dressing, toss them in when mixing the salad, or garnish before serving.

Vinegar-based. A common variation is to skip the mayo. Instead, use vinegar, sugar, mustard, olive oil, salt, and pepper. It won't be creamy, but it still has a delicious, tangy, and sweet taste.

Use celery salt. A savory blend of salt and ground celery seeds. Use it as a salt replacement if you don't have celery seeds.

Add lemon juice. While there's already vinegar, lemon juice adds brightness. Both are acidic, while offering different flavors. If you don't have fresh lemons, lemon juice works. From an appearance perspective, it'll slow down the browning of the vegetables. Lemon juice keeps it looking fresh.

How to Serve

Coleslaw is versatile and pairs well with a wide range of dishes. It works as a side, salad, and topping. The following are different ways to enjoy it:

• Any cookout or barbecue dish. It's a classic summer salad. So, it tastes amazing with anything you'd enjoy at a cookout or barbecue.
• Burger topping. The popular Southern slaw burger. You can also add it to veggie, quinoa, mushroom, and black bean burgers for a vegetarian version.
• Add it to tacos. It makes your tacos creamier, crunchier, and tastier. You can make it even better by drizzling an avocado lime dressing to finish it off.

Storage Tips

Keep leftover coleslaw in an airtight container or jar in the refrigerator. There, it'll last 3 to 5 days. As it sits in the fridge, the cabbage may release water. Drain the water before you eat it.

If you're making coleslaw ahead of time, store the vegetables and dressing separately in the refrigerator. Then, toss the slaw in the dressing before serving.

Mayonnaise-based coleslaw doesn't freeze well. It becomes watery and grainy. It's best to make it fresh or a day in advance and consume it within 3 to 5 days.

Pro Tips

Use green cabbage. The type of cabbage you use impacts the texture and flavor. Green cabbage is the classic choice that restaurants use. It has a mild, subtly sweet taste and excellent crunch. Many grocery stores also have Savoy and napa cabbage. Be sure to get green cabbage.

Drain water from the cabbage. Make your coleslaw extra crunchy through osmosis. After chopping the cabbage, toss it in 1 tablespoon of kosher salt per head of cabbage. Then, let it sit in a colander for 1 to 2 hours. This will remove the excess moisture that would cause it to become soggy. Next, thoroughly rinse off the salt with cold water and pat it dry with a towel. Taste the cabbage to ensure you rinsed off the salt. If the cabbage is a bit salty, use less salt in the dressing.

Keep it cold, out of direct sunlight. For food safety, the USDA says that perishable foods shouldn't be out for more than 2 hours at room temperature. The limit is 1 hour if the temperature is above 90°F. Keep the serving bowl in a bowl of ice and out of the sun for outdoor events.

Let it marinate. There's nothing wrong with eating coleslaw after you mix everything. It's even better if you let it marinate in the refrigerator. The least is 30 minutes, but 2 hours will yield the best texture and flavors.

Frequently Asked Questions

What are common coleslaw mistakes to avoid?

Common coleslaw mistakes include not salting or draining the cabbage, not letting it chill long enough, chilling it for too long, and using too much vinegar. Another common mistake is cutting the vegetables into uneven pieces. This results in inconsistent flavor throughout the salad. These are the most important and common mistakes to avoid.

What are the essential coleslaw ingredients?

Coleslaw is a versatile and customizable salad. The classic, essential ingredients are green cabbage, carrots, and a mayo-based dressing. A traditional dressing has mayonnaise, vinegar, sugar, black pepper, and salt.

What are creative ways to use coleslaw?

In addition to a side salad, you can add coleslaw to sandwiches, tacos, or macaroni salad. Make sure your coleslaw is creamy, not runny.

More Delicious Salad Recipes

• Citrus Avocado Salad: Refreshing, vibrant, and healthy.
• Heirloom Tomato Salad: Simple, fresh, and nourishing.
• Persimmon Salad: A beautiful, seasonal salad loaded with sweetness and crunch.

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